Food Culture in France
Format:Hardback
Publisher:Bloomsbury Publishing PLC
Published:30th Nov '06
Currently unavailable, and unfortunately no date known when it will be back
This provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace.
Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health.
The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for.
French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in descriptions of shopping, cooking, and eating habits. All students of French culture and language and Francophiles will benefit from the overview presented here.This is a well-conceived, crisply written, intelligent volume that will appeal to a broad readership within French studies and among foodies, making it a welcome addition to both undergraduate and public library collections. * South Central Review *
Students interested in French food and culture will find this book a great asset. * French Review *
Abramson describes the role of food as part of the culture of France, from its major foods and ingredients to diet and health. Other topics addressed are cooking, history, typical meals, eating out, and special occasions. She considers what the French eat on a daily basis, and why and how foods are eaten, including workday meals, celebration, attitudes towards health, public policy and food quality, trends in restaurant cooking, and changing views of wine. She draws on sources such as cookbooks and personal experiences, studies, and the writings of historians and cultural critics. Recipes correspond to typical dishes discussed. * Reference & Research Book News *
ISBN: 9780313327971
Dimensions: unknown
Weight: 482g
224 pages